Cook

Cook: Cooks work as members of the Culinary/Food and Beverage team and report to the Executive Chef. 

Key traits for success: teamwork, time management, attention to detail, stamina, work ethic, creativity. Responsible for working with the culinary team in preparation of all meals for guests and staff, assisting in unloading and processing all food deliveries, cleaning and maintaining the kitchen, and other kitchen duties. Cooks work in an inclusive, learning-oriented environment.

The dining experience at A Bar A is high quality, featuring local ingredients and western-inspired, healthy meals for guests and staff. Meals include three Western-style outdoor cookouts per week (breakfast, lunch, and dinner), breakfast/lunch/dinner for staff daily, breakfast/lunch/dinner for guests daily, and lunch/dinner daily for the Children’s Program. The cooks also prepare food for catered meetings, fishing trips, Expeditions, and other off-site food needs for guests. During times when all cooks are not needed for regular kitchen duties, they are expected to help in other departments.

All culinary staff work a 6-day work week with an average of 10 hours/day. Cooks must be able to lift/carry at least 40 pounds.